Blue Corn Tortillas 1kg (40)

Product Information

If you’re not serving them right away, you’ll need to keep them wrapped in a moist towel, to prevent them from drying out. To reheat them, place them in the microwave between the moist towel, and microwave for about 15 seconds. Tips & Additional Notes

Break off pieces of the dough and form small balls (about 40 grams each). Roll each one between your palms until smooth, then onto the press they go. Press or roll them into tortillas Step 4: Press the tortillasAnd once you know how to make blue corn tortillas, you can use them as the basis for other blue corn tortilla recipes. About Corn Cut the seams off of a quart-sized zip-top bag so you have two sheets of plastic. Lay one sheet of plastic on the bottom of a tortilla press. Slightly flatten a ball of dough and place it in the center. Cover with the second sheet of plastic, close the press and gently bring the lever across the top of the press, then press down gently.

Thank you so much for answering so promptly! I might have some flour still left over I can try a smaller batch as u suggested. First time around, I used more hot than warm water and poured the water lil by lil but the consistency against my hands always felt moist but still crumbly when I tried forming a small ball. (If that even makes sense lol.) Definitely not like masa. It’s still in the fridge waiting for me to get home. I’ll try all your suggestions. To be on the safe side, I’ll search for Maseca Blue Masa before going home. I read they make it. I never knew that! And yes, I did add the oil, baking soda and tapioca from another recipe I happen to find with blue corn flour. It’s NOT that common btw lol. Also my hands turned purple messing with the dough. Is that supposed to happen? I haven’t read anyone say that’s happened to them One last thing…do u think adding some regular masa to a fresh batch will help? I read by someone that tortillas cannot be made with just any type of cornmeal/flour, unless it’s made with masa harina? Something about it being specially made for that very purpose. I don’t know.Oversized 20cm corn tortillasthese are big! and being made corn are more delicate than flour, roll (not fold)for traditional burritas or huge flautas, they make giant quesadillas like you find in Oaxaca so aregood for stuffing with squash blossoms and other bulky ingredientsor cut into long totopos for canapés. Available in blue and white.

After flipping, a bubble might form in the middle of the tortilla. This is fine. Don’t puncture it. Once the bubble flattens, remove from heat and set on a plate to cool. If you decide to turn these tortillas into delicious chips, you'll want to dip them into restaurant-style salsa! All you need is a blender and less than 5 minutes for perfect salsa.The tortillas will continue to steam inside the towel, making them flexible- so they fold instead of break!

Perfectly hydrated dough will be soft and workable like fresh play-dough – and like play dough, it will feel fun and pleasurable to have in your hands. Now, this next part is crucial for a soft tortilla result: Remove the tortilla to a tortilla warmer (or bowl) that is lined with a clean kitchen towel. Cover the tortilla with the towel, and then cover the warmer with its lid (or a bowl with a plate). This allows for steam to finish cooking the tortillas, creating a more pliable finished tortilla. Heat oil in a fryer, or a deep pan, to 180C. Fry tortillas in a single layer for about 1 minute, turning to ensure they cook evenly. Remove from the fryer or pan – they will still be pale but will continue to brown as they cool – and leave to drain on kitchen paper. If you like, sprinkle with salt while still warm. When cool, they can be stored in an air tight container.MAKE SURE to keep the cooked tortillas, wrapped in a towel- because not only will this keep them warm, but it will also make them soft and pliable. So wrap them up as you go! In a nutshell, masa harina comes from dried corn kernels, treated with lime (calcium hydroxide from limestone) which softens the kernels and makes them more easily digestible.